Originally Posted by biertourist
Can sugar and brown sugar additions would result in a slightly HIGHER finishing gravity; not the way to go if he's looking for a lower FG.
Wasn't suggesting cane or brown sugar to lower gravity - I suggested it to avoid the corn sugar flavor - using it in place of some of the corn sugar, not in addition to. It would bring it to the SAME gravity as the corn sugar.
At any rate, champaign yeast should be able to get you a little farther, but 21% is probably pretty close to a good as you're going to get. Don't remember just how high ABV champaign yeast can tolerate, but I think you're already pretty close. 23% maybe?
Bottle conditioning: melomel, English barleywine
On tap(a draft): citra SMaSH pale ale
Secondary:Collaboration RIS, "Odd Bruin" blended Brett concoction
Primary: Scottish 80/-
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